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Turn the broiler to high; put the rack 6 inches from the heat.
Squeeze as much water as you can out of the tofu. Crumble the tofu onto a rimmed baking sheet and toss with 1 tablespoon vegetable oil, 1 teaspoon red chile flakes, and a sprinkle of salt. Broil, checking and stirring occasionally until the tofu crumbles are brown and crisp, 20 to 25 minutes.
Halve the lime.
In a large bowl, whisk together ⅓ cup vegetable oil, the juice of the lime, 3 tablespoons peanut butter, 3 tablespoons hot water, some salt, and a dash of hot sauce if you’re using it.
Trim, core, and quarter the cabbage. Cut each quarter crosswise into thin ribbons; add to the bowl.
Trim, peel, halve, and thinly slice the red onion; add to the bowl. Chop ½ cup peanuts; add them to the bowl.
When the tofu is crisp, add it to the bowl. Toss, taste, and adjust the seasoning, and serve.
— Recipe from How To Cook Everything Fast